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Salad Cream
From Mary Jane's cook book, 1916
Serves 1
Mrs. H. B. C., East Boston.
Presented as published in 1916. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
698Calories
19 gProtein
34 gCarbs
66 gFat
Full nutrition (34 nutrients)
Calories698 kcal
Protein19 g
Carbohydrates34 g
Fiber9 g
Sugars16 g
Total Fat66 g
Saturated Fat28 g
Monounsaturated Fat13 g
Polyunsaturated Fat3.9 g
Omega-30.2 g
Cholesterol524 mg
Sodium9947 mg
Potassium840 mg
Calcium204 mg
Iron7.4 mg
Magnesium68 mg
Phosphorus359 mg
Zinc2.7 mg
Copper0.3 mg
Manganese0.6 mg
Vitamin D2 mcg
Vitamin C0.2 mg
Vitamin A775 mcg
Vitamin E8.3 mg
Vitamin K23 mcg
Vitamin B60.7 mg
Vitamin B120.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)2.9 mg
Folate64 mcg
Choline307 mg
Caffeine0 mg
Water267 g
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 114. The excerpt below is the record exactly as published.
SALAD CREAM. Eggs, 2. Salt, 1 saltspoon. Mustard, 1 teaspoon. Paprika, a shake. Flour, 1 teaspoon. Vinegar, y2 cup. Sugar, 3 teaspoons. Cream, y2 cup. Butter, 1 tablespoon. Mix together dry ingredients, add eggs, slightly beaten, then the vinegar, cream and butter. Cook in double boiler till the consistency of cream. Mrs. H. B. C., East Boston. RUSSIAN SALAD DRESSING. Mayonnaise, 1 pint. Chopped peppers, % cup. Chilli sauce, y2 cup Chopped capers, 1 pound. Minced chives, y% tablespoon. Season mayonnaise with tarragon vinegar and a little mustard, add remaining ingredients and mix well. Carrie. BOILED DRESSING. Milk, y2 pint. Butter, 1 tablespoon. Flour, 1 heaping tablespoon. English mustard, 1 tablespoon. Salt, a pinch. Vinegar, 1 tablespoon. Heat milk to boiling point, add flour blended in a little cold milk, salt and butter and boil till thick, stirring constantly to avoid burning. Set aside till entirely cold. Just before serving blend mustard and vinegar and add to white sauce. FRENCH DRESSING. Vinegar, 1 tablespoon. Salt, y2 teaspoon. Oil, 3 tablespoons. Pepper, 14 teaspoon. Cayenne or paprika, a dash. Mix salt, pepper and oil, then stir in very slowly the vinegar, beating all the time with a fork till it becomes light and a little thickened. Then add a dash of paprika or cayenne. Half tarragon vinegar may be used if desired. SALADS AND SALAD DRESSING. 251 CALIFORNIA FRENCH DRESSING. Olive oil, 4 tablespoons. Powdered sugar, 1/2 teaspoon. Grapefruit juice, 2 tablespoons. Salt, y2 teaspoon. Paprika, y± teaspoon. Mix ingredients in order given, put in a glass jar, chill and shake thoroughly before using. Serve with a fruit salad. COLESLAW DRESSING. Egg, 1. Pepper, a dash. Sugar, 1 tablespoon. Vinegar, y2 cup.
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